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Can’t decide between a crispy latke and a pile of creamy mashed potatoes? Make boxty. Crunchy on the outside, soft and fluffy in the center, these Irish potato pancakes give you the best of both iconic potato dishes in a single bite. It’s easy to make boxty that are just okay, but there are a few important tips to keep in mind if you want yours to be exceptional. Follow my tips and you’ll be cranking out crispy-edged potato pancakes with fluffy centers in no time:
What People Are Saying:
“Absolutely lovely recipe ^-^ tried it 2 times already and its not only really versatile but easy to make…” - Evolina
First, prepare your potatoes by peeling 1 potato, and cutting it into cubes. Add to a small pot and cover with cold water, then add salt. Bring the water to a boil, then reduce the heat to medium and simmer until the potatoes are fork-tender. Once tender, drain the water. Then, while still warm, pass it through a sieve, ricer, or food mill, then let it cool completely—this will likely take 30 to 60 minutes. While that is cooling, peel the remaining potato and grate it on the large holes of a box grater. Wrap the grated potato in a kitchen towel, and wring out as much moisture as possible over the sink or a large bowl, then discard the liquid.
Then, in a large bowl, combine flour, baking soda, black pepper, and remaining salt. Add both the mashed and grated potatoes, then stir until fully combined. Once combined, stir in buttermilk, a little bit at a time, until a thick batter has formed. I recommend adding a bit of time so that the batter is easier to create.
Heat 2 tsp. of butter and 2 tsp. of oil in a large, heavy skillet over medium-high heat. Once the butter melts and begins to foam, drop 4 circles of batter into the pan using a 1/4-cup measuring cup. Cook the boxty until they’re crisp on the bottom , then flip and continue to cook until they are fully cooked through. Once done, transfer to a wire rack and repeat with the remaining batches, adding more butter and oil.
Once done, divide among the plates, then top with scallions and serve with sour cream for dipping.
The full list of ingredients can be found in the recipe below.
Boxty originated in Ireland in the 1700s. Made with a mix of cooked mashed potato, raw shredded potato, flour, and buttermilk, it was created in an economical effort to stretch the potato harvest, which the Irish depended on for sustenance throughout the year. Although it’s not quite the mealtime staple it used to be, boxty is still a favorite in Ireland today.
Sitting down with a plate of crispy, golden-brown boxty and wondering what to serve them with? The short answer is anything you want. Many Irish eat them with eggs and sausage for breakfast, but you can also serve them topped with applesauce, like a latke, or ketchup like a hash brown. My personal favorite is a dollop of sour cream and a confetti of chopped scallions.
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
large floury potatoes (about 1 lb. total), such as russet or Idaho
kosher salt, divided
(120 g.) all-purpose flour
baking soda
freshly ground black pepper
(180 mL) buttermilk
unsalted butter, divided
vegetable oil, divided
Sliced scallions and sour cream, for serving
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